Do you love Chinese take out as much as I do? One of my favorite dishes to order is Mongolian Beef. Did you know it was ridiculously easy to make at home?
I admit it, this is a refresh of an older post. The old photos left something to be desired, to put it mildly. I could have just updated the old post, but I needed a bit of an easy post today.
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[clickToTweet tweet=”Make your favorite Chinese take out at home with this Mongolian Beef recipe. #Chinese #recipe” quote=”Make your favorite Chinese take out at home with this Mongolian Beef recipe. #Chinese #recipe” theme=”style2″]
Homemade Mongolian Beef: A quick Asian beef stir fry that can be whipped up in under 30 minutes. Serve with rice or noodles.
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 teaspoons vegetable oil
- 1/2 teaspoon fresh ginger minced
- 1 tablespoon garlic minced
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/2 cup vegetable oil
- 2/3 cups brown sugar
- 3 scallions (green parts only, cut in 1 inch pieces)
- sesame seeds (optional)
- Slice steak against the grain in 1/4 inch thin strips then 1-2 inches long. Coat with cornstarch and set aside.
- Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat and add the ginger and garlic. Sauté about 2 minutes. Add the soy sauce, water and brown sugar. Increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove from the heat.
- Add 1/2 cup oil to a wok or large skillet (preferably cast iron) and turn heat to medium high. Once oil is hot add beef and cook until seared (dark brown) on all sides - about 2 minutes. Remove from pan with a slotted spoon to a paper towel to drain. Pour off any excess oil.
- Add beef and sauce back to the wok and bring to a boil, stirring gently, for 2 minutes. Mix in scallion tops. Serve with rice or noodles. Top with sesame seeds if desired.
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